Feast Restaurant Review

: Doug Levy is one of Tucson’s more creative chefs and the monthly changing menu at Feast, which utilizes a bounty of fresh ingredients sourced from near and far, reflects his talents. The grilled cheese sandwich is always available in some form. Levy has seared halloumi cheese and then layered it with roasted eggplant, local tomato and red onion and served it all on a French roll. In spring you might find sous-vide chicken thighs or pan-seared branzino. The chef has been known to combine octopus and pork in an entrée, and there will always be a nod to vegetarians. Expect a cookie-inspired treat for dessert. If you can’t find a selection to your liking on Feast’s well-built wine list, you’re not looking.